RIB EYE BONE STEAK WITH TOMATO AND TRUFFLE CREAM

#1, #2

meat

main course

medium

Klaus Breinig

INGREDIENTS FOR 4 PERSONS

1 rib eye bone steak, approx. 350 – 400 g
5-7 small, black summer truffles
100 g Parmesan cheese
100 g butter
200 g small tomatoes
1 onion
200 ml cream
Salt and pepper
4 tbsp TOMAMI # 1 (buy here) for a fruity taste
Or 4 tbsp TOMAMI # 2 (buy here) for an acidic taste

INSTRUCTIONS

Season the steak with salt and pepper and fry on both sides in butter at 180 ° C. Then cook the steak in the oven at 120 ° C. Heat the butter in a pan and add the chopped tomatoes and chopped truffles and the onion cut into strips.

Then add TOMAMI and cream and let everything boil down. Season to taste with salt and pepper. Cut the steak into strips at a core temperature of 55 C. Pour the sauce over the steak and garnish with a little truffle and Parmesan.